Sunday Birdies Popcorn Chicken
A lemon, garlic, and five spice marinade fills the chicken with flavor, while the accompanying fried rice cakes add a chewy-crispy texture contrast that’s totally addictive.
A no-brainer yummy snack
“This simple dish saved my first San Francisco venture, Sunday Bird. Honestly, the place sucked when it opened. I cheffed it up too much instead of making food people wanted to eat. I changed the whole concept over two days, and this popcorn chicken was the hero of the new menu.”
-Deuki Hong
Spices in this Recipe Card
Five Spice
Complex and warming, this blend of fennel, star anise, cloves, Indonesian cinnamon, black pepper, and Sichuan pepper has a uniquely deep and spicy flavor that’s not hot.
The name “Five Spice” comes not from the number of spices in the mix, but the five flavors—sweet, bitter, sour, salty, and pungent—that blend together and are canonical elements in Chinese cuisine.
The Sunday Family
Meet
Deuki Hong
Deuki is a Korean-American chef who moved to the U.S. at the age of 1. Deuki was the Executive Chef of the smash-hit Baekjeong NYC in Manhattan’s Koreatown, and is also the co-author of the New York Times best seller, Koreatown: A Cookbook. In 2017, Deuki launched Sunday Hospitality Group in San Francisco, which has concepts such as Sunday Bird, Sunday Gather, and Sunday at the Museum inside the Asian Art Museum.
Spam right out of the can, fresh kimchi and white rice. Don’t judge me.
Salt. Salt your damn food, people.
Perilla. It’s the only one we Koreans have.
Jesus. With the whole water to wine thing, the 5 loaves 2 fish bonanza, and all that Bread of Life talk… he was for sure a great chef, or at the bare minimum a serious foodie.
All the spice, twice as nice
(Because bulk isn't always bettter)
Late Nite Koreatown
Keep the party going with shareable snacks and sides that epitomize Korean comfort food. From classic favorites to modern twists, there’s something for every craving.